Quick jump to page content

  • Main Navigation
  • Main Content
  • Sidebar
  • Register
  • Login
  • Portal home

OENO One logo

  • Articles
    • Recent articles
    • By issue
    • By author
    • All articles
  • About
    • Aims & Scope
    • Open Access policy
    • Editorial board
    • About IVES & OENO One
  • Submit and review
    • Peer review process
    • Guidelines for authors
    • Online submission
    • Guidelines for associate editors
    • Guidelines for reviewers
    • How to submit a review?
  • Members and partners
    • Members
    • Private partners
    • Institutional partners
  • Help and contact
    • FAQ
    • Contact
  1. Home /
  2. Search

Search

Advanced filters
1 - 25 of 147 items 1 2 3 4 5 6 > >> 
19 July 2023
Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts
Erick Casalta, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, Jean-Roch Mouret
Vol. 57 No. 3 (2023): OENO One
28 March 2023
Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation
Haixia Deng, Meiyu Wang, Erhu Li
Vol. 57 No. 1 (2023): OENO One
27 July 2021
Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations
Sarah M. Lyons, Sydney C. Morgan, Stephanie McCann, Samantha Sanderson, Brianne L. Newman, Tommaso Liccioli Watson, Vladimir Jiranek, Daniel M. Durall, Wesley F. Zandberg
Vol. 55 No. 3 (2021): OENO One
18 July 2022
Genome sequencing and oenologically relevant traits of the Uruguayan native yeast Issatchenkia terricola
Juliette Dourron, Stefani de Ovalle, Paula González-Pombo, Andrea Villarino, Ana Ramón, Alicia Costábile
Vol. 56 No. 3 (2022): OENO One
20 April 2022
Effect of ‘loss of function’ mutation in SER1 in wine yeast: fermentation outcomes in co-inoculation with non-Saccharomyces
Tom A. Lang, Michelle E. Walker, Paul K. Boss, Vladimir Jiranek
Vol. 56 No. 2 (2022): OENO One
26 April 2021
Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine
Ivana Karabegović, Marko Malićanin, Bojana Danilović, Jelena Stanojević, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić
Vol. 55 No. 2 (2021): OENO One
21 October 2020
Effect of strains from different Saccharomyces species used in different inoculation schemes on chemical composition and sensory characteristics of Sauvignon blanc wine
Maria Dimopoulou, Vicky Troianou, Chrisavgi Toumpeki, Yves Gosselin, Étienne Dorignac, Yorgos Kotseridis
Vol. 54 No. 4 (2020): OENO One
15 June 2023
Transient acetaldehyde production by SO2-producing Saccharomyces cerevisiae promotes the survival of Oenococcus oeni during co-fermentation
Peter J. Costello, Radka Kolouchova, Jane McCarthy, Damian Espinase Nandorfy, Desireé Likos, Simon A. Schmidt
Vol. 57 No. 2 (2023): OENO One
14 August 2023
Sensory and aroma impact of mitigation strategies against sunburn in Riesling
Caterina Szmania, Jonas Waber, Jochen Bogs, Ulrich Fischer
Vol. 57 No. 3 (2023): OENO One
26 May 2020
Modelling of S. cerevisiae and T. delbrueckii pure culture fermentation in synthetic media using a compartmental nitrogen model
Paul Brou, Taillandier Patricia, Sandra Beaufort, Cédric Brandam
Vol. 54 No. 2 (2020): OENO One
22 July 2022
Microbial biofilms in oenology
Marianne Gosset, Christine Roques, Patricia Taillandier
Vol. 56 No. 3 (2022): OENO One
22 April 2020
Influence of the mannoproteins of different strains of Starmerella bacillaris used in single and sequential fermentations on foamability, tartaric and protein stabilities of wines
Wilson Josè Fernandes Lemos Junior, Chiara Nadai, Luca Rolle, Eliana da Silva Gulao, Maria Helena Miguez da Rocha Leãoe, Alessio Giacomini, Viviana Corich, Simone Vincenzi
Vol. 54 No. 2 (2020): OENO One
16 May 2023
Continuous automated microbial monitoring in laboratory-scale winemaking experiments
Alexis Joran, Konstanze Schiessl, Géraldine Klein, Michael D. Besmer, Camille Eicher, Hervé Alexandre
Vol. 57 No. 2 (2023): OENO One
25 January 2021
Genomic insights into the glutathione metabolism of the non-conventional wine yeast Starmerella bacillaris
Wilson José Fernandes Lemos Junior, Laura Treu, Chiara Nadai, Vinícius da Silva Duarte, Stefano Campanaro, Marta Fabrega-Prats, Alessio Giacomini, Viviana Corcih
Vol. 55 No. 1 (2021): OENO One
5 October 2020
Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure
Marina Tomašević, Stela Križanović, Damir Ježek, Natka Ćurko, Katarina Lukić, Karin Kovačević Ganić
Vol. 54 No. 4 (2020): OENO One
1 July 2020
The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity
Marine Börlin, Cécile Miot-Sertier, Emmanuel Vinsonneau, Stéphane Becquet, Franck Salin, Marina Bely, Patrick Lucas, Warren Albertin, Jean-Luc Legras, Isabelle Masneuf-Pomarède
Vol. 54 No. 3 (2020): OENO One
29 August 2023
Biological acidification of “Vino Santo di Gambellara” by mixed fermentation of L. thermotolerans and S. cerevisiae. Role of nitrogen in the evolution of fermentation and aroma profile
Adelaide Gallo, Raffaele Guzzon, Mauro Paolini, Tiziana Nardin, Mario Malacarne, Marco Ongaro, Tomas Roman
Vol. 57 No. 3 (2023): OENO One
15 April 2021
The addition of wine yeast Starmerella bacillaris to grape skin surface influences must fermentation and glycerol production
Chiara Nadai, Alessio Giacomini, Viviana Corich
Vol. 55 No. 2 (2021): OENO One
16 April 2020
Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity
Debra L. Inglis, Jennifer M. Kelly, Stephanie A. van Dyk, Lisa K. Dowling, Gary J. Pickering, Belinda Kemp
Vol. 54 No. 2 (2020): OENO One
21 October 2021
Yeast stress and death caused by the synergistic effect of ethanol and SO2 during the second fermentation of sparkling wines
Bruno Cisilotto, Fernando Joel Scariot, Luisa Vivian Schwarz, Ronaldo Kauê Mattos Rocha, Ana Paula Longaray Delamare, Sergio Echeverrigaray
Vol. 55 No. 4 (2021): OENO One
22 August 2023
The origin of the particular aroma of noble rot wines: various fungi contribute to the development of the aroma profile of botrytised grape berries
Ádám István Hegyi, Margot Otto, József Geml, Júlia Hegyi-Kaló, Adrienn Geiger, Richárd Golen, Adrienn Gomba-Tóth, Kálmán Zoltán Váczy
Vol. 57 No. 3 (2023): OENO One
11 August 2023
Wine acidification methods: a review
Claire Payan, Anne-Laure Gancel, Michael Jourdes, Monika Christmann, Pierre-Louis Teissedre
Vol. 57 No. 3 (2023): OENO One
15 May 2017
How to adapt winemaking practices to modified grape composition under climate change conditions
Sylvie Dequin, Jean-Louis Escudier, Marina Bely, Jessica Noble, Warren Albertin, Isabelle Masneuf-Pomarède, Philippe Marullo, Jean-Michel Salmon, Jean Marie Sablayrolles
Vol. 51 No. 2 (2017): OENO One
5 June 2020
Acetaldehyde metabolism in industrial strains of Saccharomyces cerevisiae inhibited by SO2 and cooling during alcoholic fermentation
Erhu Li, Ramón Mira de Orduña Heidinger
Vol. 54 No. 2 (2020): OENO One
29 February 2020
Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation
Alba Martín-García, Aitor Balmaseda, Albert Bordons, Cristina Reguant
Vol. 54 No. 1 (2020): OENO One
1 - 25 of 147 items 1 2 3 4 5 6 > >> 
Advanced search
Submit Research

Members


Private and institutional partners


Newsletter/Notifications

Subscribe/Unsubscribe

Share

Hosted by UB
Privacy Statement Copyright and permission Contact
Connect with us :

 

OENO One is published by the International Viticulture and Enlogy Society (IVES) - ISSN: 2494-1271 - Impact factor:  2.9
OENO One is not linked nor associated with the Italian publisher company Eno-One Sri.